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Delve into the culinary wonders of East Africa through our assortment of Eritrean and Ethiopian recipes. Experience the aromatic spices, hearty stews, and traditional flatbreads that define these rich culinary traditions.


1 large red onion (roughly chopped)

8-10 cloves of garlic (finely chopped)

½ cup of canola oil

2 tablespoons of Merhaba berbere 

Pinch of fine sea salt

3 medium vine-ripened tomatoes (around 11 ounces), roughly chopped

½ cup of shiro powder

1 to 2 jalapeños


  1. In a food processor, finely mince onion and garlic until they form a smooth purée. Set aside.

  2. Heat oil in a large Dutch oven over medium-low heat. Add the onion purée, 2 tablespoons of the berbere spice mix, and a pinch of salt. Stir well, cover, and let the mixture cook gently while you prepare the tomatoes.

  3. Purée the tomatoes in a food processor until smooth. Add the puréed tomatoes to the onion mixture in the pot. Increase the heat to high.

  4. Once the mixture boils, reduce the heat to low and whisk in the chickpea flour. Gradually pour in 2 cups of water while stirring continuously until the mixture becomes smooth and thick like peanut butter.

  5. Bring the shiro to a boil over medium-high heat, then reduce the heat to low and simmer for about 5 minutes to meld the flavors and cook off any raw taste from the chickpea flour. Stir in the sliced jalapeños and season with salt to taste.

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